chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

peanut butter no-bakes

Ingredients

• Servings: 3
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1/4 cup evaporated milk
• 2 1/2 cups crispy rice cereal

Recipe

• in a medium saucepan, stir together brown sugar, peanut butter and evaporated milk. bring to boil, stirring constantly, until brown sugar is dissolved and peanut butter is melted.
• remove from heat. stir in crisp rice cereal. drop by rounded teaspoons waxed paper or foil. cool until firm.

Deb's Millionaire Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package moist white cake mix
• 1/2 cup butter
• 1/2 cup water
• 1 pound semisweet chocolate chips
• 1 cup peanut butter

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 4 hrs


• bake white cake mix according to package directions for one 9x13 inch cake. using the handle of a wooden spoon, poke holes down through the warm cake to the bottom of the pan. holes should be at approximately 1 inch intervals.
• in a large saucepan over low heat, melt the butter with the water. stir in the chocolate chips, mixing constantly until they are melted. mix in the peanut butter, and stir until smooth. remove from heat.
• pour the warm chocolate peanut butter mixture over the cake, smoothing the surface and gently pressing it into the poked holes. refrigerate for 3 hours before serving.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Magic Peanut Butter Middles

Ingredients

• Servings: 30
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup soft margarine
• 1/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 egg
• 3/4 cup confectioners' sugar
• 3/4 cup peanut butter

Recipe

• in small bowl blend flour, cocoa and baking soda. mix until well blended.
• in large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. add vanilla and egg, beat. stir in flour mixture until blended. set aside.
• to make filling: combine confectioner's sugar and 3/4 cup peanut butter. blend well.
• roll filling into 30 1-inch balls. for each cookie, with floured hands, shape about 1 tablespoon of dough around 1 peanut butter ball, covering completely. place 2 inches apart on an ungreased cookie sheet. flatten with glass dipped in white sugar.
• bake at 375 degrees f (190 degrees c) for 7-9 minutes. when cookies are done, they should be set and slightly cracked.

Mrs. Sigg's Peanut Butter Cookies

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Recipe

• cream the butter, butter flavored shortening, and sugars. add eggs and blend. add peanut butter and vanilla. add dry ingredients and stir until well blended.
• measure out tablespoonfuls of dough and roll into balls. place 3 inches apart on lightly greased cookie sheets. make criss-cross pattern with fork.
• bake in a pre-heated oven at 375 degrees f (190 degrees c) 8-10 minutes until set, but not hard. do not overbake. leave on sheets for 2 minutes before removing. cool, and store in covered container.

Colombian Ahuyama Soup

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon red pepper flakes
• 4 1/2 quarts chicken broth
• 2 1/2 pounds butternut squash, peeled and cubed
• 1/4 teaspoon ground nutmeg
• 1 teaspoon worcestershire sauce
• 1 tablespoon creamy peanut butter
• 1/2 cup light cream
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• melt the butter in a large pot over medium heat. stir in the onion, garlic, curry powder, and red pepper flakes. cook until the onion has turned translucent, 5 to 8 minutes.
• stir the chicken stock and squash into the onion mixture. simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. turn off the heat, and stir in the nutmeg, worcestershire sauce, and peanut butter. transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. reheat soup if necessary, but do not boil. serve garnished with parsley.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

carolina delights

Ingredients

• Servings: 5
• 2 cups white sugar
• 1/2 cup milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 3 cups quick cooking oats

Recipe

• in a saucepan combine the sugar, milk, cocoa, and margarine. cook over medium high heat, stirring constantly, bring mixture to a boil and boil for 1 minute. remove from the heat and stir in the vanilla, peanut butter, and quick cooking oats.
• drop spoonfuls of batter sheets of greased waxed paper. let cool. store cookies in an airtight container.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Grandma Mottle's Blarney Stones

Ingredients

• Servings: 36
• 2 cups confectioners' sugar
• 1/2 cup milk, or as needed
• 1 1/2 teaspoons vanilla extract
• 2 cups dry roasted salted peanuts, finely chopped
• 1 pound cake, cut into bize-size cubes

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• pour confectioners' sugar in a bowl. gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
• place chopped peanuts in a bowl. line a flat surface or a plate with waxed paper.
• dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. repeat with remaining pound cake pieces.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

Holiday Green Beans

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 lemon, juiced
• 2 teaspoons soy sauce
• 2 cloves garlic, thinly sliced
• 2 pounds fresh green beans
• 1 (4 ounce) jar diced pimento peppers, drained
• 3/4 cup chopped salted peanuts

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 12 hrs 20 mins


• in a small saucepan over low heat melt butter with lemon juice and soy sauce. stir in garlic and cook for about 10 minutes. refrigerate overnight.
• place green beans in a steamer over 1 inch of boiling water, and cover. cook until tender but still crisp, about 10 minutes. drain.
• heat butter mixture and pour over beans. stir in pimentos and peanuts. toss and serve.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

peanut butter cake ii

Ingredients

• Servings: 1
• 1/2 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water
• 1 cup peanut butter
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/3 cup heavy cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c). grease and flour two 9 inch round cake pans.
• combine 1/2 cup peanut butter and 1/2 cup butter or margarine. cream until light and fluffy. add eggs one at time, mixing well after each one. add cake mix alternately with the water. stir until just combined. pour batter into prepared pans.
• bake at 325 degrees f (165 degrees c) for 25 minutes or until cake tests done. allow cakes to cool in pan for 10 minutes and then turn out a cooling rack to cool completely. assemble and frost with peanut butter frosting once cool.
• to make peanut butter frosting: combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. add the confectioner's sugar. mix in enough cream to make the frosting of a spreading consistency. apply to cool cake.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

No Bake Peanut Butter Pie

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• beat together cream cheese and confectioners' sugar. mix in peanut butter and milk. beat until smooth. fold in whipped topping.
• spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

no bake cookies iii

Ingredients

• Servings: 4
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup margarine
• 1/2 cup milk
• 1 pinch salt
• 3 cups quick cooking oats
• 1/2 cup peanut butter
• 1 teaspoon vanilla extract

Recipe

Cook Time: 15 mins Ready Time: 25 mins


• in a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
• add quick cooking oats, peanut butter, and vanilla; mix well.
• working quickly, drop by teaspoonfuls waxed paper, and let cool.

buckeyes i

Ingredients

• Servings: 5
• 1 1/2 cups peanut butter
• 1 cup butter, softened
• 1/2 teaspoon vanilla extract
• 6 cups confectioners' sugar
• 4 cups semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• in a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. the dough will look dry. roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. stir frequently until smooth.
• dip frozen peanut butter balls in chocolate holding the toothpick. leave a small portion of peanut butter showing at the top to make them look like buckeyes. put back on the cookie sheet and refrigerate until serving.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

Peanut Butter Cupcakes

Ingredients

• Servings: 24
• 2 cups brown sugar
• 1/2 cup shortening
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1 pinch salt

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• preheat the oven to 350 degrees f (175 degrees c). line a cupcake pan with paper liners, or grease and flour cups.
• in a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. beat in the eggs one at a time, then stir in the vanilla. combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. spoon into the prepared muffin cups.
• bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

No Bake Peanut Butter Pie

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• beat together cream cheese and confectioners' sugar. mix in peanut butter and milk. beat until smooth. fold in whipped topping.
• spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

mysweetcreations peanut butter cookie pie

Ingredients

• Servings: 1
• 18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
• 1 1/2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping, thawed
• 3/4 cup frozen whipped topping, thawed
• 2 tablespoons chocolate sundae syrup (such as smucker's®)
• 2 tablespoons caramel sundae syrup (such as smucker's®)
• 4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
• bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
• beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
• place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

apple peanut butter oatmeal cookies

Ingredients

• Servings: 2
• 3 eggs
• 2 cups cinnamon applesauce
• 1 cup peanut butter
• 1/2 cup brown sugar
• 2 teaspoons vanilla extract
• 3 cups rolled oats
• 1 cup all-purpose flour
• 1 cup flax seed meal
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 2 apples - peeled, cored, and cut into small cubes

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat eggs, applesauce, peanut butter, brown sugar, and vanilla extract in a bowl until smooth.
• combine oats, all-purpose flour, flax seed meal, whole wheat flour, baking soda, and cinnamon in another bowl. stir egg mixture into oat mixture and add apples; mix until evenly blended.
• roll dough into golf ball-sized balls and place 2 inches apart baking sheets.
• bake in preheated oven until cookies are golden, about 12 minutes.

Gobble Up Granola Snacks

Ingredients

• Servings: 18
• 2 1/2 cups crispy rice cereal
• 2 cups quick-cooking oats
• 1/2 cup raisins
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 1/2 cup crunchy peanut butter
• 1 teaspoon vanilla extract

Recipe

• in a large bowl, stir together the rice cereal, oats, and raisins. set aside. grease a 9x13 inch baking dish with cooking spray.
• combine the brown sugar and corn syrup in a small saucepan over medium heat. heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. pour over the cereal and oat mixture, and mix well.
• press into the prepared pan using the back of a large spoon. allow to cool, then cut into squares.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Peanut Butter Frosting

Ingredients

• Servings: 3
• 1/2 cup butter
• 1 cup creamy peanut butter
• 4 cups confectioners' sugar
• 1/3 cup cream

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, beat butter and peanut butter until light and fluffy. slowly beat in 1/2 of the confectioner's sugar. mix in 1/4 cup of the cream. beat in the remaining confectioners' sugar. if necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

mysweetcreations peanut butter cookie pie

Ingredients

• Servings: 1
• 18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
• 1 1/2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping, thawed
• 3/4 cup frozen whipped topping, thawed
• 2 tablespoons chocolate sundae syrup (such as smucker's®)
• 2 tablespoons caramel sundae syrup (such as smucker's®)
• 4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
• bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
• beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
• place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Rich And Easy No Cook Peanut Butter Pie

Ingredients

• Servings: 10
• 1 1/2 cups creamy peanut butter
• 1 1/4 cups white sugar
• 1/4 cup unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 cup heavy whipping cream
• 1 (9 inch) prepared chocolate cookie pie crust (such as oreo®)

Recipe

Preparation Time: 10 mins Ready Time: 12 hrs 10 mins


• combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. pour peanut butter mixture into prepared chocolate cookie pie crust. cover and chill in refrigerator until set, at least 12 hours.

no bake chocolate oat bars

Ingredients

• Servings: 1
• 1 cup butter
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups quick cooking oats
• 1 cup semisweet chocolate chips
• 1/2 cup peanut butter

Recipe

Preparation Time: 30 mins Ready Time: 3 hrs 30 mins


• grease a 9x9 inch square pan.
• melt butter in large saucepan over medium heat. stir in brown sugar and vanilla. mix in the oats. cook over low heat 2 to 3 minutes, or until ingredients are well blended. press half of mixture into the bottom of the prepared pan. reserve the other half for topping.
• meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
• crumble the remaining oat mixture over the chocolate layer, pressing in gently. cover, and refrigerate 2 to 3 hours or overnight. bring to room temperature before cutting into bars.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

best peanut butter cookies ever

Ingredients

• Servings: 3
• 2 cups peanut butter
• 2 cups white sugar
• 2 eggs
• 2 teaspoons baking soda
• 1 pinch salt
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a medium bowl, stir peanut butter and sugar together until smooth. beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. roll dough into 1 inch balls and place them 2 inches apart the prepared cookie sheets. press a criss-cross into the top using the back of a fork.
• bake for 8 to 10 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Flourless Peanut Butter Cookies

Ingredients

• Servings: 1
• 1 cup peanut butter
• 1 cup white sugar
• 1 egg

Recipe

• preheat oven to 350 degrees f (180 degrees c).
• combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.

Creamy Peanut Butter Fudge

Ingredients

• Servings: 1
• 4 cups white sugar
• 1 cup light brown sugar
• 1/2 cup butter
• 1 (12 fluid ounce) can evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 1 (16 ounce) jar peanut butter
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• grease a 9x13 inch baking dish.
• in a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk. bring to a boil, stirring constantly, and boil for 7 minutes. remove from heat; stir in marshmallow creme until well incorporated and melted. stir in peanut butter and vanilla until smooth; spread in prepared pan. let cool before cutting into squares.

No Bake Peanut Butter Pie

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• beat together cream cheese and confectioners' sugar. mix in peanut butter and milk. beat until smooth. fold in whipped topping.
• spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

mysweetcreations peanut butter cookie pie

Ingredients

• Servings: 1
• 18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
• 1 1/2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping, thawed
• 3/4 cup frozen whipped topping, thawed
• 2 tablespoons chocolate sundae syrup (such as smucker's®)
• 2 tablespoons caramel sundae syrup (such as smucker's®)
• 4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
• bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
• beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
• place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

Elvis' Grilled Cheese Sandwich

Ingredients

• Servings: 1
• 2 slices bacon
• 1 tablespoon smooth peanut butter
• 2 slices soft white bread
• 1 slice american cheese
• 1 tablespoon butter, softened

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• spread peanut butter on a slice of white bread, and cover with cheese slice and bacon. top with the other piece of bread. spread butter on both sides of the sandwich, and pan-fry in a skillet over medium heat until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side. serve hot.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

chewy peanut butter chocolate chip cookies

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 tablespoons light corn syrup
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chopped semisweet chocolate

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. combine the flour, baking soda, and salt; stir into the peanut butter mixture. fold in chocolate chunks. drop by 1/4 cupfuls 3 inches apart ungreased baking sheets.
• bake for 12 to 14 minutes in the preheated oven, or until edges are golden. allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

chocolate halloween cookies

Ingredients

• Servings: 4
• cookies:
• 1 cup white sugar
• 2/3 cup butter, softened
• 1/3 cup milk
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup candy-coated peanut butter pieces (such as reese's pieces®)
• frosting:
• 3 tablespoons melted butter
• 3 tablespoons cocoa powder
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 cup candy-coated peanut butter pieces (such as reese's pieces®), or to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat white sugar and 2/3 cup softened butter together in a bowl using an electric mixer until smooth and creamy; mix in 1/3 cup milk, egg, and 1 1/2 teaspoons vanilla extract. stir flour, 1/2 cup cocoa powder, baking powder, and salt into creamed butter mixture until dough is just combined; fold in 1 cup candy-coated peanut butter pieces. drop dough, 1 to 2 tablespoons per cookie, a baking sheet.
• bake in the preheated oven until edges of cookies are crisp, 10 to 12 minutes. allow cookies to cool on pans for 2 to 3 minutes before transferring to wire racks to cool completely.
• beat 3 tablespoons melted butter and 3 tablespoons cocoa powder together in a bowl using an electric mixer until smooth and creamy; beat in confectioners' sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until frosting is fluffy and smooth. frost cookies and decorate with more candy-coated peanut butter pieces.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.

tofu peanut stir-fry

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 1 (16 ounce) package frozen stir-fry vegetables
• 1/2 teaspoon minced fresh ginger
• salt and pepper to taste
• 2 eggs, beaten
• 1 cup cornstarch
• salt and pepper to taste
• 1 (14 ounce) package firm tofu, drained and cubed
• 1/2 cup vegetable oil
• 3/4 cup peanut sauce
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a large skillet or wok over medium heat, and cook the vegetables until tender. mix in the ginger, and season with salt and pepper. remove vegetables from skillet, and set aside.
• place the eggs in a bowl. in a separate bowl, mix the cornstarch, salt, and pepper. dip tofu cubes first in the egg, then the cornstarch mixture to coat.
• heat the remaining oil in the skillet or wok over medium heat, and cook the coated tofu 5 minutes, or until golden brown. stir in the peanut sauce and peanuts. continue to cook and stir until sauce has thickened and tofu is well-coated. serve with the vegetables.

Puppy Chow

Ingredients

• Servings: 2
• 9 cups crispy rice cereal squares
• 1/2 cup peanut butter
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups confectioners' sugar

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• in a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
• remove from heat, add cereal and stir until coated.
• pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. store in airtight container.

Banana And Peanut Butter 4-ingredient 'ice Cream'

Ingredients

• Servings: 2
• 2 slightly overripe bananas, cut into chunks
• 1 teaspoon confectioners' sugar (optional)
• 1/2 teaspoon milk
• 2 drops vanilla extract
• 1 teaspoon peanut butter, or more to taste

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• arrange banana chunks on a plate; freeze until solid, about 2 hours.
• blend frozen bananas, confectioners' sugar, milk, and vanilla extract together in a blender until smooth and creamy; add peanut butter and blend until smooth.

slow cooker chocolate-covered nuts

Ingredients

• Servings: 60
• 2 pounds skinless, salted peanuts
• 1 (4 ounce) package sweet baking chocolate (such as baker's german's sweet chocolate®), broken into pieces
• 1 (12 ounce) package milk chocolate chips
• 24 ounces white almond bar, broken into pieces

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• pour peanuts into your slow cooker. layer sweet baking chocolate over the peanuts. spread milk chocolate chips the baking chocolate. finish with a layer of white almond bar pieces.
• cook on low for 2 hours before stirring to mix evenly.
• line baking sheets with waxed paper or baking parchment. drop spoonfuls of the peanut mixture the prepared baking sheets. set aside until the candies harden. store covered in a cool place.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Peanut Butter Cup Cookies

Ingredients

• Servings: 40
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 375 degrees f (190 degrees c). sift together the flour, salt and baking soda; set aside.
• cream together the butter, sugar, peanut butter and brown sugar until fluffy. beat in the egg, vanilla and milk. add the flour mixture; mix well. shape into 40 balls and place each into an ungreased mini muffin pan.
• bake at 375 degrees for about 8 minutes. remove from oven and immediately press a mini peanut butter cup into each ball. cool and carefully remove from pan.

mysweetcreations peanut butter cookie pie

Ingredients

• Servings: 1
• 18 cream-filled chocolate sandwich cookies (such as oreo®), crushed
• 1 1/2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter
• 3 cups frozen whipped topping, thawed
• 3/4 cup frozen whipped topping, thawed
• 2 tablespoons chocolate sundae syrup (such as smucker's®)
• 2 tablespoons caramel sundae syrup (such as smucker's®)
• 4 peanut butter cups (such as reese's®), chopped

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat an oven to 350 degrees f (175 degrees c). mix the chocolate cookies with the butter and cinnamon in a bowl. press mixture firmly into the bottom of a 9-inch springform pan.
• bake in the preheated oven until the crust hardens, about 8 minutes. set aside to cool.
• beat together the cream cheese, confectioners' sugar, and vanilla extract. stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. transfer the mixture the cooled cookie crust, spreading evenly on top.
• place the remaining 3/4 cup whipped topping into a pastry bag with a tip. pipe the topping on the pie decoratively. drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Peanut Butter Kiss Cookies

Ingredients

• Servings: 18
• 1 cup white sugar
• 1 cup peanut butter
• 1 egg
• 18 milk chocolate candy kisses, unwrapped

Recipe

• preheat oven to 350 degrees f.
• combine sugar, peanut butter, and egg.
• shape into 1 inch balls and place on ungreased cookie sheet. note: if dough is too sticky, refrigerate 1/2 hour or until easy to handle.
• bake for 10 minutes. remove cookies from oven. press a chocolate kiss into the center of each warm cookie.

Creamy Apple Dip

Ingredients

• Servings: 2
• 2 tablespoons peanut butter
• 1 (8 ounce) container vanilla yogurt
• 1 apple, cored and sliced

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix peanut butter and vanilla yogurt in a small bowl until smooth. serve with the sliced apple.

liberian style collard greens

Ingredients

• Servings: 6
• 6 slices bacon
• 1 bunch collard greens, chopped
• 1/3 cup vegetable oil
• 3 cups water, plus more as needed
• 3 cubes chicken bouillon
• 1/3 cup creamy peanut butter
• 1 teaspoon liquid smoke flavoring
• 1 pinch soul food seasoning, or to taste
• 1 pinch cayenne pepper, or to taste
• salt to taste
• ground black pepper to taste
• 2 (6 ounce) fillets flounder

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate and crumble.
• heat collard greens, vegetable oil, water, and chicken bouillon in a large pot over medium heat. simmer until greens are wilted, about 10 minutes. stir bacon, peanut butter, liquid smoke, soul food seasoning, cayenne pepper, salt, and black pepper into pot; cover and simmer until greens are very tender and peanut butter begins to separate, about 1 1/2 hours. add more water if the mixture becomes too dry.
• stir flounder fillets into greens. continue to cook until fish breaks down, about 30 minutes more, stirring frequently.

Peanut Crunch Balls

Ingredients

• Servings: 4
• 1 stick butter, melted
• 2 cups peanut butter, chunky
• 1 1/2 cups peanut butter, smooth
• 3 cups crisped rice cereal
• 3 cups confectioners' sugar
• 2 teaspoons karo syrup (clear)
• 2 cups ghirardelli milk chocolate chips
• 2 cups ghirardelli semi-sweet chips
• 2 tablespoons vegetable oil
• peanuts, crushed (optional)

Recipe

Preparation Time: 30 mins Ready Time: 5 hrs 30 mins


• in a large bowl, mix melted butter, peanut butter, crisped rice cereal, sugar and karo syrup. line cookie sheets with wax paper. scoop and roll into 1-inch balls and refrigerate for at least 4 hours. melt chocolate in double boiler, adding 1/2 teaspoon of vegetable oil at a time, until dipping consistency. dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.
• optional: sprinkle tops of candy with crushed peanuts after dipping in chocolate and before refrigerating.

creamed pearl onions with peanuts

Ingredients

• Servings: 8
• 1/4 cup butter, divided
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 dash paprika
• 1 dash ground black pepper
• 2 cups milk
• 4 cups pearl onions
• 1/2 cup coarsely chopped dry roasted peanuts
• 1/4 cup bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a saucepan over medium heat, melt 2 tablespoons butter, and stir in the flour, salt, paprika, and pepper until smooth. gradually blend the milk into the saucepan until thickened. place the onions and nuts in a medium casserole dish. pour the sauce over the onions and nuts, and toss to coat.
• in a separate saucepan, melt the remaining butter, and toss with the bread crumbs to coat. sprinkle over the casserole.
• bake 20 minutes in the preheated oven, until bubbly and lightly browned.

ranger joe cookies

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup crisp rice cereal
• 1/2 cup peanut butter

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix the butter, sugar and egg until smooth and creamy.
• sift the flour, baking soda and baking powder. add this to the butter mixture. stir in the vanilla, oatmeal, puffed rice cereal, and peanut butter. mix until combined.
• drop by heaping teaspoons ungreased baking sheets and bake at 350 degrees f (175 degrees c) for 10 to 12 minutes or until lightly browned around the edges.

kung pao chicken

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves - cut into chunks
• 2 tablespoons white
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
• 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• to make marinade: combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. place chicken pieces in a glass dish or bowl and add marinade. toss to coat. cover dish and place in refrigerator for about 30 minutes.
• to make sauce: in a small bowl combine 1 tablespoon , 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. mix together and add green onion, garlic, water chestnuts and peanuts. in a medium skillet, heat sauce slowly until aromatic.
• meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. when sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

no bake cookies i

Ingredients

• Servings: 3
• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 45 mins


• in a medium saucepan, combine sugar, milk, butter, and cocoa. bring to a boil, and cook for 1 1/2 minutes. remove from heat, and stir in peanut butter, oats, and vanilla. drop by teaspoonfuls wax paper. let cool until hardened.

oatmeal peanut butter cookies

Ingredients

• Servings: 4
• 1/2 cup shortening
• 1/2 cup margarine, softened
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup quick-cooking oats

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. beat in the eggs one at a time until well blended. combine the flour, baking soda, and salt; stir into the creamed mixture. mix in the oats until just combined. drop by teaspoonfuls ungreased cookie sheets.
• bake for 10 to 15 minutes in the preheated oven, or until just light brown. don't over-bake. cool and store in an airtight container.

paleo no-bake chickpea cookie dough

Ingredients

• Servings: 4
• 1 cup cooked chickpeas (garbanzo beans)
• 1/2 cup natural peanut butter
• 2 tablespoons agave nectar
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chocolate chips

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend chickpeas, peanut butter, agave nectar, and vanilla extract in a blender until smooth; transfer dough to a bowl. fold chocolate chips into dough.

classic peanut butter cookies

Ingredients

• Servings: 4
• 1 cup unsalted butter
• 1 cup crunchy peanut butter
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• in a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. put dough in refrigerator for 1 hour.
• roll dough into 1 inch balls and put on baking sheets. flatten each ball with a fork, making a crisscross pattern. bake in a preheated 375 degrees f oven for about 10 minutes or until cookies begin to brown.